Take along Thanksgiving Side Dishes
Whether going to grandma’s, a sibling’s home or a church Thanksgiving Dinner, every guest wants to bring along something to contribute to the Thanksgiving feast. Bringing along a dish that is easy to transport will add to the festivities while avoiding a potential disaster with messy food that may not travel well.
Orange-glazed carrots and sugar snap peas
This is one of the easiest side dishes to make. It adds color to the table, will delight everyone at the table and is a perfect choice for a dish that is easy to transport.Pillsbury calls thisa “fresh-as-can-be side dish! To make this quick, delicious side dish, begin by gathering your five ingredients and following the easy recipe.
Ingredients -
2 cups ready-to-eat baby-cut carrots
1 cup Green Giant frozen sugar snap peas (from the 1 lb bag)
2 tablespoons orange marmalade
¼ teaspoon salt
Dash pepper
To make -
In 2 quart saucepan, heat 1 cup water to boiling. Add carrots and return to boiling. Reduce heat to low and cover. Simmer 8 to 10 minutes until carrots are tender, adding the sugar snap peas during last 5 minutes of cooking. Drain, then return to saucepan.
Next, stir in marmalade, salt and pepper. Cook and stir over medium heat just until marmalade is melted and vegetables are glazed.
Holiday Beans and Cranberries
For a different green beans Thanksgiving side dish that is not only easy to transport, but easy to make and low-fat, this is the perfect choice.Featured by Betty Crocker, Holiday Beans and Cranberries takes only minutes to make. This recipe serves 4, so make extra because it will go fast!
Ingredients -
1 12 oz. bag Green Giant Valley Fresh Steamers frozen cut green beans
½ Cup dried cranberries
2 Tablespoons honey
1 teaspoon grated orange peel
¼ Cup Betty Crocker Bac-os bacon flavor bits or chips
To make this delicious side dish, cook green beans according to package directions and drain. Next, stir in the cranberries, honey and the orange peel. Finish by topping with the bacon bits.
Healthified Mashed Potatoes
One of the best choices for the Thanksgiving table may also be one of the best options for transporting to Thanksgiving Dinner.Betty Crockerhas changed up the traditional mashed potatoes recipe to make it “healthified!” Not only is this recipe healthier for everyone at the Thanksgiving table, it will not thin out or be messy like some mashed potatoes may be if trying to take along to a Thanksgiving Dinner.
Ingredients -
3 pounds unpeeled red or gold Yukon potatoes, cut into 1 inch pieces
1 Tablespoon olive oil
½ Teaspoon salt
½ to 2/3 cup buttermilk
2 Tablespoons chives, if desired
Freshly ground black pepper
To make -
Place potatoes in 3 quart saucepan and add just enough water to cover potatoes. Heat to boiling, then reduce heat to simmer. Cover and simmer for 15 minutes or until potatoes are tender. Drain.
In the same saucepan, mash potatoes, oil and salt with potato masher just until potatoes are lumpy. Gradually add buttermilk, mashing until blended, but still lumpy. Season to taste with freshly ground black pepper and stir in chives. Spoon healthified potatoes into dish to be used to transport to Thanksgiving Dinner.
When taking a side dish along for Thanksgiving there are numerous choices available which add to the festive colors and smells of Thanksgiving dinner. Newer options are healthier, yet every bit as tasty as calorie and fat-laden side dishes.
